Pan Cake

 
With the taste of savory and sweet coconut milk sauce combined, is serving a pancake indulge tongue. Colors and sizes can be made in accordance seleara. For example, green course with a more petite.

MATERIALS:

     * 500 grams of wheat flour
     * 1 teaspoon salt
     * 1 teaspoon baking powder
     * 3 eggs, lightly beaten
     * 1250 ml coconut milk from 1 coconut
     * 50 ml water, pandan leaf suji

sAUCE:

     * 200 grams of brown sugar, comb
     * 1 tablespoon granulated sugar
     * 750 ml coconut milk from 1 coconut
     * 1/2 tsp salt
     * 6 cm cinnamon
     * 2 grains pimento
     * 4 pandan leaves, cut into pieces

HOW TO MAKE A pancake:

    1. Mix the flour, salt and baking powder in a container and stir well. Add beaten eggs and 400 ml coconut milk into it and stir well. Pat the dough with the palm of the hand for 20 minutes until dough is smooth and feels light.
    2. Add the remaining coconut milk gradually while stirring until blended. Add water, pandan leaf suji into the batter and stir well. Stir with a wooden spoon, so that air can get into the batter. Allow the dough about 2 hours.
    3. Prepare a small frying pan or wok by thick clay, heat over medium heat, basting with oil. Pour 1 tablespoon vegetable (about 75 ml) of white batter into the skillet.
    4. Cook until the dough with holes ranging from the sides, wait until the hole is pretty much, cover the pan, and cook until the pancake is cooked. Poke and remove the pancake from the pan. Repeat until all dough is exhausted.
    5. Sauce: Put all the sauce ingredients in a saucepan and cook over medium heat. Bucket-dipper coconut milk to boil in order not to break. Cook until sugar is dissolved and fragrant odor out, remove from heat. Serve as a complement to pancakes.